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Squash and Kale Stew
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
6
Servings
Author:
Nick Evans
This simple and hearty stew made with cubed butternut squash and fresh kale is perfect for a healthy pre-holiday dinner.
Ingredients
1
onion
,
diced
3
tablespoons
olive oil
½
butternut squash
,
peeled and diced
3
cloves
garlic
½
teaspoon
dried oregano
½
teaspoon
red pepper flakes
1
bunch kale
,
chopped
1
quart
vegetable stock
¾
cup
tiny pasta
,
like macaroni or tubetti
1
15-ounce
can cannellini beans
Salt and pepper
Baguette
,
for toasts
Parmesan
,
for toasts
Olive oil
,
for toasts
Instructions
Peel butternut squash and then dice it into 1/4 inch cubes. Cook pasta according to directions.
Add oil to a large pot over medium heat. Once hot, add onions and cook for a few minutes until they are soft.
Add garlic, rosemary, and squash. Continue to cook until squash starts to soften.
For kale, cut out any large stems and roughly chop. Add kale to pot, cover, and let steam for a minute.
Add vegetable stock to pot and bring to a simmer. Let simmer for a few minutes.
Add cooked, drained pasta, and drained beans to the stew. Season with salt and pepper.
For toasts:
Slice baguette into 1/4 inch slices.
Drizzle with olive oil.
Sprinkle toasts with grated Parmesan cheese.
Bake toasts at 400 degrees Fahrenheit for 8-10 minutes.
Serve stew with the toasts!
Notes
Adapted from a
Food and Wine recipe
.
Nutrition
Serving:
1
bowl
|
Calories:
140
kcal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
643
mg
|
Potassium:
308
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
7982
IU
|
Vitamin C:
24
mg
|
Calcium:
66
mg
|
Iron:
1
mg